Preservation of eggs



Reissued Mar. 24, 1936 UNITED STATES PATENT OFFICE PROCESS FOR THESTERILIZATION AND PRESERVATION OF EGGS Joseph Fousek, San Francisco,Calif., assignor to givolo Incorporated, a corporation of Califor- NoDrawing. Original no. 1,852,606, dated April 5, 1932, Serial No.278,037, May is, 1928. Application for reissue February 16, 1934, SerialNo.

' mixture of whites and yolks, the product secured from thus processingeggsbeing of a character specification the term egg" applies genericallyto any and all eggs, but more particularly to those of the domesticfowl, and that it is also intended to apply to the whole egg as removedfrom the shell, or to thewhites, or to the yolks,

or to the whites and yolks combined in any'desired proportions.-

The present process for the sterilization and preservation of eggs hasbeen developed since the issuance of my Patent No. 1,597,186, of Augustthe 26th, 1926, and results from the experience gained in connectiontherewith, coupled with the research work 'connected with myapplications for patents, Serial No. 190,654, filed May the 11th, 1927,and Patent No. 1,724,078.

It was learned from the experiments conducted in connection with theabove noted processes for egg preservation that, with a properlyproportioned mixture of egg, sugar and syrup, reduced to completeemulsification and subjected to a right temperature, the product thusproduced became possessed of excellent keeping qualities. Additionalresearch also disclosed that the addition of the saccharine mattercoupled with the emulsiflcation process acted directly for the immediate'separation'from the egg body of all membranous, protoplasmic and likeconstituents entering into the egg structure and that the removal ofthese gave a greatly improved product as to quality, together with amuch extended period of preservation to this refined product whenunsealed. Further investigation also developed that certain others ofthe carbohydrate group possessed the property of effecting thisseparation, as did also certain of the polyhydric alcohols, such asmannitol, glycerin and glycol, and.

pairment as to quality, whether as a whole. as

1': Claims. (Cl. 99-151) whites, as yolks, or as whites and yolks in anydesired proportionate quantities.

Objects additional to the foregoing are:

To so process and preserve eggs in bulk as to fit them for substitutionfor fresh eggs, in the 5 culinary arts and elsewhere, where excellencyof results are required and are so greatly dependent upon the quality ofthe eggs used;

To so process and preserve eggs in bulk as to cause them to retain infull measure those essential physical and chemical characteristics foundin the fresh egg, and to prevent that denaturalization of proteins anddegeneration of the egg substance commonly known as watering of thewhites; a 1

To so process eggs for their preservation as to destroy all bacteriawithout affecting the character of the physical and chemicalconstituents of the eggs;

To cheaply sterilize and preserve eggs without impairment, as acontributing means to the prevention of that waste in the egg industryresulting from the perishable character of eggs;

To so sterilize, preserve and seal eggs in acontainer as to insurekeeping indefinitely and unimtioned and standardized for immediate useand of a quality insuring uniformity of results in the arts utilizingeggs in their products;

To provide a sterilized preserved egg product adapted to meet thedifferent requirements of the diverse arts employing eggs in theirproducts, by

varying the proportions of water, albumen, yolk, and a selectedcarbohydrate, or its equivalent of polyhydric alcohol, entering into thecompleted product;

To provide a cheapened labor-saving sterilized 40.

preserved egg product freed from all membranous and protoplasmicparticles, and of a character readily assimilable by all doughs andparticularly valuable in the production of the finer and more delicatebakery products, such as ladyfingers, sponges, etc. and, finally;

To supply to the general trade, and to others, a processed egg productof superior quality and clear honey-like consistency, from which, at anearlier stage, has been removed all those elements of inferior foodvalues and most subject to de-' terioration, leaving, as a refinedproduct, those art of baking, after breaking and mixing the ess being ofa disintegrating character causing the separation of the membranous andprotoplasmic portions from the egg-body, proper, the

former, being the lighter, rising to the top, from whence it was removedand rejected as worthless. In my process, this step is not delayed butis of, practically, immediate accomplishment. Nor is there need of anysacrifice of removed elements as waste, since these, too, are sterilizedand hermetically sealed for later use in the making of macaroons andsuch like delicacies.

The invention resides in the incorporation with the egg content of avariable amount of a suitable carbohydrate, or its equivalent of apolyhydric alcohol, such as glucose, fructose, saccharose or mannitol,glycerin, or glycol, these acting to separate the membranous-andprotoplasmic portions of the egg from its watery, albuminous and proteinportions,"while, at the same time, raising the coagulating temperatureof the egg albumen from a matter of 140 degrees Fahrenheit, at which theordinary bacteria would be immune, to an approximate 170 degreesFahrenheit, a temperature insuring the destruction of the bacteria andperfect sterilization of the product when subjected to it, withoutimpairment of the quality of the product through partial or com- A pletecoagulation of the albumen.

The proportion of carbohydrate, or of its equivalent 'of a polyhydricalcohol, used may vary considerably, but most essentially must beconfined within the limits affecting markedly the physical structure ofthe egg liquid and the heat protective action upon the colloid presentin the whites and yolks of the eggs, these proportions varying safely,by weight, from 1:1, 3:2 or 2:3, any of these ratios meetingsuccessfully the requirements of the process.

My process for the sterilization and preservation of eggs issubstantially as follows:

1. The eggs, after removal from their shells, are weighed and placed ina mechanical mixer;

2. To the eggs are now added the required proportion of a suitablecarbohydrate, or its equivalent of polyhydric alcohol;

3. The composition thus secured is thoroughly mixed to a state ofperfect emulsification;

4. After emulsification, the mass, now of syrupy-like consistency, isallowed to stand for a short time to permit loosening and separation ofthe membranous and protoplasmic portions from the watery, albuminous andprotein portions;

5. Following this, comes the removal of the membranous and protoplasmicportions, by skimming, straining or centrifugal separator action;

6. The two products thus secured are now separately subjected to agerm-destroying heat for a time and immediately thereafter hermeticallysealed in containers.

While the main purpose sought is the production of a refined preservedsterilized egg product, it is obvious that three distinct products mayresult from the process, the first containing the entire egg, the secondonly the refuse or membranous, and protoplasmic portions, and the thirdthe refined albuminous and protein portions.

It is realized that others have used either sugar or glycerin inconnection with egg preservation,

ciently low to aifect the physical properties of l the protein; and, ifthe latter, the glycerin acting to protect against deterioration of thephysical and chemical properties through a too drastic dehydration.

I claim and desire to secure by Letters Patent of the United States, thefollowing:

1. The herein described process of preserving eggs which comprisesintroducing into a broken egg mass a carbohydrate for the purpose ofcausing the separation of the membranous, protoplasmic and fibrousportions of the egg structure from the remaining portions thereof,emulsifying the egg and carbohydrate mixture, allowing said mixture tosettle, and thereafter separating the fibrous portions therefrom.

2. The herein described process of preserving broken eggs whichcomprises adding a carbohydrate thereto in sufiicient quantity to loosenthe membranous, protoplasmic and fibrous structure of the egg, mixingand emulsifying thoroughly, allowing the admixture to settle, thenskimming said loosened membranous, protoplasmic and fibrous structurefrom the remaining portions of the egg and finally straining-saidremaining egg liquid to clarify the same.

3. The herein described method of preserving egg contents whichcomprises mixing a selected from 3:2 to 2:3, by weight, thoroughlyemulsifying the mixture, allowing said mixture to settle,

and then straining it.

'4. The process of substantially sterilizing and preserving egg contentswhich comprises adding to the egg contents an amount of a carbohydratesufficient to raise the temperature of coagulation thereof uponapplication of heat, emulsifying the resulting product, permitting theemulsifiedmass to stand until the membranous and protoplasmic portion isseparated out, removing said membranous and protoplasmic portion, andheating the remaining portion to destroy the contained germs.

5. The process of preserving egg contents which comprises adding theretoan amount of carbohydrate sufiicient to raise the temperature ofcoagulation thereof when heat is applied, emulsifying the resultingproduct. permitting the emulsified mass to stand until the membranousand protoplasmic portion is separated out, and heating the membranousand protoplasmic portion to destroy the contained germs.

6. The herein described process of preserving eggs which comprisesforming an emulsion of egg contents with glycerin, causing the admixtureto settle and separating fibrous material therefrom.

7. The herein described process of preserving mass containingawater-soluble,edible,polyhydric preservative of the class consisting ofcarbohydrates, glycol, glycerin and mannitol and substantially devoid offibrous material to an extent not procurable by the customary ripeningtreatment, whereby the keeping properties of said egg mass arematerially enhanced and the texture of products baked therewithmaterially improved.

, 9. A heat-treated homogeneous egg mass containing at least 40% byweight of a water-soluble, edible, polyhydric preservative of the classconsisting of carbohydrates, glycol, glycerin and mannitol andsubstantially devoid of fibrous material to an extent not procurable bythe customary ripening treatment, whereby the keeping properties of saidegg mass are materially enhanced and the texture of products bakedtherewith'materially improved.

10. Anlintimate mixture of egg contents and carbohydrate which issubstantially devoid of fibrous material and coagulation products to anextent not procurahle by the customary ripening treatment whereby thekeeping properties of said egg mass are materially enhanced and thetexture oi products baked therewith materially improved and withsubstantially inhibited bacteria action.

11. A substantially preserved intimate mixture of egg contents and sugarwhich is substantially devoid of fibrous material to an extent notprocurable by the customary ripening treatment, whereby the keepingproperties of said as! mass are materially enhanced. and-the texture oiproducts baked therewith materially improved.

12. An homogeneous egg mass containing from about 40% to 60% by weightof sugar and substantially devoid of fibrous material and active germsto an extent not procurabie by the customary ripening treatment wherebythe keeping properties of said egg mass are materially enhanced and thetexture of products baked therewith materially improved.

13. Arr homogeneous liquid egg mass containing gLycerin andsubstantially devoid of fibrous material to an extent not proeurable bythe customary ripening treatment, whereby the keep-' ing properties ofsaid egg mass are materially enhanced and the texture of products bakedtherewith materially improved.

14. An homogeneous, heat-treated liquid egg mass substantially devoid offibrous material to an.extent not procurable by the customary ripe! ingtreatment, whereby the keeping properties of said egg mass arematerially enhanced and the texture of products baked therewithmaterially improved and containing at least 40% sugar.

15. The herein described process of preserving eggs which comprisesforming an emulsion of egg contents with an edible, water-solublepreservative oi the class consisting of carbohydrate. mannitol.glycerine and glycol, causing the admixture to settle and separatingfibrous materials thereirom.

l6. Preserved clear liquid egg mass comprising a preserving quantity ofsugar and of honeylike consistency, said product having been heattreatedto obtain a substantially inhibited microorganism action and whosenormal fibrous con-' tent hasbeen substantially removed to an extent notprocurabie by the customary ripening treatment whereby the keepingproperties of said egg mass are materially enhanced and the texture oiproducts baked therewith materially improved.

17. The hereindescribed. process of preserving eggs which comprisesforming an emulsion of egg contents with sugar, allowing the mass tostand for a time sumcient to loosen and separate fibrous material (mmthe mass vproper; subjecting the emulsion to centrifugal force, wherebythe fibrous material is substantially completely removed and subjectingthe centrifuged mass to a heat treatment above 140' I. but below thattemperature at which substantial co ulation oi albumen would take place.

J FOUSEK,

